Cooking instructions

To make the verjuice butter, place the verjuice, orange juice and lemon juice in a saucepan and bring to the boil. Continue to boil until reduced by half. Lower heat and whisk in butter a little at a time until sauce starts to thicken. Ensure that the sauce does not come back to the boil otherwise it will separate. Serve warm.

To make the skewers, place fennel seeds, lemon zest, salt and pepper into a liquidiser and blend until you reach a breadcrumb consistency. You can also use a pestle and mortar to do this as an alternative.